Edible Sugar Cookie Dough

I love making sugar cookies with all that butter & sugar, yum! I also love sneaking a spoonful here & there when I’m making them but I won’t if it has eggs added to it already because I worry about it making me sick (I know…what are the odds?!).

This recipe is perfect for those times when your craving a little sugar cookie dough. I derived this recipe from one of my favorite butter/shortbread cookie recipes & it makes pretty delicious dough for consuming straight from the spoon.

Recipe makes a small batch, about 2 servings.

Update: I’ve gotten a lot of feedback from people about this recipe. Most seems to tell me they like it as is. A few people have told me they needed to add a tablespoon or two more of butter because their dough was a little dry. Some suggest adding a pinch of brown sugar or a bit of milk also. All good ideas!

Hi Sandra, Thanks! I just added you to the newsletter. Sorry, it is hard to find our signup its under “follow the semisweet sisters” there is an rss symbol. I will work on making a more visible column on the side that says newsletter sign up.

I made this cookie dough and it was extremely crumbly so I doubled the recipe and the 2nd time I melted the butter instead of softening it. The size of the cookie ball was the size of a softball, with the recipe doubled.

Hi Cami, I’m glad the melting of the butter worked better for you. I have tried that but had better luck with softened butter. The original recipe does make a small batch, enough for 1 person, 2 at most.

I’m one that eats regular cookie dough (rebel I know) but with a new baby, I need to actually try to be safe.. sooo this is perfect. I also had two dreams about sugar cookie dough. Hence me reading this lol! Also people are concerned about flour? Pretty soon people will be concerned about oxygen.

Hey! I’m not sure if I did something wrong, but mine turned out really floury, crumbly just didn’t have a very good consistency at all. It’s probably my fault, but can you think of anything I could of done wrong?

Hi Lilian, I have had a few people tell me that theirs also turned out dry so they added a little extra butter. Perhaps the flour was packed down when measured or the butter might not have been soft enough when added.

Hi, mine keeps going really pale, I wish i could get mine nice but it always either tastes of flour or then if i reduce the flour it tastes of butter and it always goes a very pale colour? No matter what i do it’s wrong lol. Is there any reason why it keeps going pale? Thank you x

Hi Danni, I’m not sure what the problem could be. The color could be effected by the kind of flour your using, I use king arthur unbleached all purpose flour or maybe the brand of butter but the dough is pretty pale in color because it does not have egg yolk in it. It should have a vanilla flavor to it & mine also has a strong butter flavor which I like.

This recipe is wonderful! I love edible cookie dough but am always out of chocolate chips so this is perfect for late night cravings! I was wondering if I would be able to substitute the sugar for an artificial sweetener (like stevia)? My friend can’t have sugar but really wants to try this. Thanks y’all :)

Hi Rebecca, I have never tried using a sugar alternative for this specific recipe but I have used Stevia for baking other desserts, it did change the flavor/texture some. You could try using a sugar-free ingredient though.

Hi Katie, I want to start out by saying I love your recipe. I have made it a few times. I have put chocolate chips and coconut in them and baked them, and they turned out really awesome. My question for you is: Can you use three tablespoons of brown sugar instead of three tablespoons of white sugar?

Hello Connie, This recipe is for edible cookie dough, not baked cookies. If you’d like to bake them into cookies, which is actually shortbread please follow the link for butter/shortbread cookies above.

haha i think its weird that regular cookie dough is considered dangerous for the eggs but some people drink raw eggs for health. Other than that, this recipe is delicious because its really similar to shortbread, i love shortbread

Hi Ella-Rae, Thanks for sharing this information. If the butter isn’t melted enough before adding it it can make the cookie dough too dry & crumbly with this particular recipe. Also this recipe makes a “thick” sugar cookie dough which some people have commented that they preferred to add milk to make it thinner. I hope it still turned out for you & thanks for taking the time to comment, we appreciate it!

Hello, I would like to make some pumpkins to go on top of some cupcakes. I was thinking dyed cookie dough (no bake) Then i would shape them into pretty pumpkins. I can’t use fondant cause i don’t have the ingredients. Do you think this would hold in the right shape? I am making them for thankgiving this Sunday so a reply soon would be great, thanks :)

Hi Judie, I love the idea of making pumpkins for the top of cupcakes! In answer to your question I do not think this recipe would work good as an alternative to fondant. This recipe is dry & would not be able to be rolled out. If you did want to try this recipe you would need to either reduce the amount of flour or add liquid to the recipe to make it more workable.